Fiesta Chicken Sweet Potato Skins Recipe

An easy appetizer with a southwestern kick.
  • Ready in: 2 hours, 20 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 2 hours
  • By:
  • Servings: 15-18

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ingredients

  • 4 extra-large sweet potatoes
  • 2 cups cooked, shredded chicken
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • 2 Tbsp. melted coconut oil (or olive oil)
  • 1-2 cups shredded Cheddar or Cheddar Jack cheese
  • ¼ cup chopped green onion (optional for garnish)

cooking methods

  • Bake

directions

Preheat oven to 400°. Prick sweet potatoes several times with a fork. Place on a parchment-lined baking sheet; bake 60-90 minutes or until potatoes are tender. Baking time may vary based on the size of your sweet potatoes. In a bowl, mix together Corn, Black Bean Salsa, Fiesta Party Dip Mix, chicken and peppers. Set aside. When potatoes are done baking, slice them in half and scoop out just about all of the insides. Use for other recipes, eat or discard. Cut the skins into about 3-inch pieces. Brush both the top and bottom with coconut oil (or olive oil). Place skins on a parchment-lined baking sheet. Place about ¼ cup of the chicken mixture onto each sweet potato skin (more for larger skins, less for smaller skins). Bake at 400° for about 12-15 minutes. Remove from oven. Add a sprinkle of shredded cheese and green onion (if desired) to each sweet potato skin. Bake for an additional 5 minutes or until the cheese is melted and bubbly. Serve immediately. Makes 15-18 potato skins.

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